Brown Roux Food

WHITE ROUX

White Roux image

Provided by Alton Brown

Yield Enough roux to thicken 1 pint

Number Of Ingredients 2

Ingredients

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Steps:

Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

BROWN ROUX

Brown Roux image

Yield makes 1 1/2 cups

Number Of Ingredients 2

Ingredients

1 cup vegetable oil
1 cup flour

Steps:

Pour the oil into a saucepan. Slide it over medium heat and get the oil nice and hot. Whisk in the flour. Cook, whisking constantly-it will be a bit grainy at first. Soon the flour will start turning color. This will deepen with every passing minute. You're aiming to get a nice chocolate brown color and a rich, nutty, toasted smell. So open up your senses and keep whisking. Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit. It will get thinner and smoother. Use the roux right away or pour it into a plastic container and let it cool down completely. Refrigerate til you need it.

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